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Layered Asian Dip Recipe

Guests at gatherings Bonnie Mazur and her husband host are quick to dig into this delectable dip. "With tender chunks of chicken and Asian seasoning, it's a nice switch from traditional taco dip," she writes from Reedsburg, Wisconsin.
TOTAL TIME: Prep: 20 min. + chilling YIELD:20 servings

Ingredients

  • 1 cup chopped cooked chicken breast
  • 1/2 cup shredded carrot
  • 1/4 cup chopped unsalted peanuts
  • 3 tablespoons chopped green onions
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon sesame seeds, toasted
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup water
  • 2 tablespoons ketchup
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon cider vinegar
  • 2 drops hot pepper sauce
  • 1 package (8 ounces) reduced-fat cream cheese
  • Sesame rice crackers or tortilla chips

Directions

  • 1. In a large bowl, combine the chicken, carrot, peanuts, onions, 2 tablespoons soy sauce, parsley, garlic and sesame seeds. Cover and refrigerate for several hours.
  • 2. In a large saucepan, combine brown sugar and cornstarch; stir in water, ketchup, Worcestershire sauce, vinegar and pepper sauce until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool for 5 minutes. Cover and refrigerate.
  • 3. Just before serving, in a small bowl, beat cream cheese and remaining soy sauce until smooth. Spread evenly into a 12-in. serving dish. Cover with chicken mixture; drizzle with sauce. Serve with crackers or chips. Yield: 20 servings.

Nutritional Facts

1 serving (calculated without tortilla chips) equals 61 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 170 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchange: 1 fat.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.